These roast potatoes are a perfect side dish to serve alongside any dinner, be it a festive or a weekday meal. Flavored with rosemary and lemon, these baby potatoes are especially moist and tender in just 45 minutes.
In our family, we have different favorites when it comes to potatoes. Aadi LOVES mashed potatoes, Rhea loves potato chips, and they both love potato wedges. Surprisingly, these baby roast potatoes are everybody’s favorite.
Baby potatoes can often dry out when roasted. But the secret to keeping them moist and tender is to partially boil them first. That way, when you roast them, they are soft and tender on the inside but slightly crisp on the outside.
The little butter and brown sugar may sound weird, but they help caramelize it, and the garlic, lemon, and rosemary-infused flavors just make it so much better. It works great with any main course. I have often served it with my roast chicken, prime ribs, leg of lamb, lamb shoulder, and lamb chops. It is always a winner.
Ingredients and substitutes
- Potatoes—I am using baby roasting potatoes today. You can also use small or large red potatoes. Just keep them all similar in size.
- Garlic – I love garlic, and no, the flavor is just right – not too much.
- Butter – A little goes a long way here. Really enhances and caramelizes the potatoes.
- Lemon juice – Helps bring all the flavors together. I love lemon potatoes, but you can play around with them—add less or more. It’s a personal choice.
- Brown sugar – I use this mainly to get some color, but I guarantee it also adds flavor.
Step-by-step instructions
- Preheat the oven to 200 °C/400°F.
- Wash and scrub the potatoes, cutting off any bruised skin. Ensure you have similar-sized potatoes so they cook evenly. Cut large ones in half.
- Partially boil the potatoes in water for 5 to 7 minutes until tender but firm. Drain in a colander and set aside.
- In a small bowl, combine melted butter, minced garlic, brown sugar, olive oil, and lemon juice.
- Pour the marinade over potatoes—season with salt and pepper. Combine thoroughly.
- Spray a baking tray or baking dish with cooking oil and spread the potatoes on it, making sure they do not overlap.
- Sprinkle the rosemary. (Thyme is also wonderful with potatoes)
- Bake for 20 to 30 minutes until the potatoes are slightly blistered on the outside. Overcooking baby potatoes can dry them out. Also, remember they were partially cooked.
- When the potatoes are done, garnish with more fresh rosemary, parsley, lemon slices, and coarse salt.
Frequently asked questions
If well wrapped, these roast potatoes will keep in the fridge for 2 to 3 days. Do not leave them unwrapped, as they will dry out.
You can, but the lemon does not make these potatoes lemony. The flavor is quite subtle. You can certainly reduce the lemon, too.
If you roast baby potatoes without partially boiling them, they may become tough on the outside while still cooking on the inside. Boiling reduces cooking time and gives a nice crisp rather than a tough exterior.
Usually, medium-sized potatoes need about 10 minutes. These baby roast potatoes take about 6 to 7 minutes. The best guide, of course, is to do a fork test. You want them soft but not mushy. Remember that these will cook even while baking.
Roast Potatoes(Rosemary and Lemon)
These roast potatoes are a perfect side dish to serve alongside any dinner, be it festive or weekday meal. Flavored with rosemary and lemon these baby potatoes are especially moist and tender in just 45 minutes.
Ingredients
- 1 lb (500 g) Roasting potatoes
- 2 sprigs Rosemary leaves separated
- 1 tbsp Garlic minced
- 2 tbsp Melted butter
- 2 tbsp Olive oil
- 2 tbsp Lemon juice up to 4 tbsp
- 1 tbsp Brown sugar
- 2 tbsp Coarse salt /rock salt
- 1 tbsp Pepper
- 2 tbsp Parsley chopped
Method
- Preheat the oven at 200 C/ 400 F
- Wash and scrub the potatoes, cutting off any bruised skin. Ensure you have similar size potatoes so they cook evenly. Cut large ones in half.
- Partially boil the potatoes in water for 5 – 7 minutes, until just tender but still firm. Drain in a colander and set aside.
- In a small bowl, combine melted butter, minced garlic, brown sugar, olive oil, and lemon juice.
- Pour the marinade over the potatoes. Season with salt and pepper. Combine thoroughly.
- Spray a baking tray or baking dish with cooking oil and spread the potatoes, making sure they don't overlap.
- Sprinkle the rosemary. (Thyme is also wonderful with potatoes)
- Bake for 20 to 30 minutes until the potatoes are slightly blistered on the outside. Overcooking baby potatoes can dry them out. Also, remember they were partially cooked.
- When the potatoes are done, garnish with more fresh rosemary, parsley, lemon slices, and coarse salt.
Notes
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
These look absolutely delicious! I could really do with a plateful of these right now.
Thank you Bintu. These are definitely delicious.